Easy Baumkuchen Recipe: Pancake Mix & Frying Pan

Updated at: 15/05/2025

Baumkuchen, often called "tree cake" due to its distinctive ringed appearance, is a beloved German confectionery with a rich history. This layered masterpiece is created by repeatedly basting thin layers of batter onto a rotating spit, resulting in a unique cylindrical structure. The process, though seemingly intricate, can be simplified for the home baker, yielding delicious results that rival those found in professional patisseries. Imagine the satisfyingly crisp exterior giving way to moist, subtly sweet layers – a true testament to the art of baking.

While traditional Baumkuchen requires specialized equipment, this recipe offers a surprisingly accessible alternative using readily available ingredients and a simple frying pan. Forget the complicated spinning spits; we’ll guide you through a streamlined method that retains the essence of this classic dessert. Ready to experience the joy of crafting your own delectable Baumkuchen? Let's dive into the step-by-step instructions.

Tools Needed

Ingredients

  • Pancake mix
  • Milk
  • Yeast
  • Eggs (large)
  • Sugar
  • Honey
  • Salad oil

Step-by-Step Instructions

Step 1. Prepare the Batter

  • Melt butter in the microwave (600W for 30 seconds, additional 10 seconds if needed).
  • Crack eggs into a bowl, whisk lightly, add sugar and mix quickly to prevent lumps.
  • Add honey and mix well.
  • Add melted butter and mix well.
Melt butter in the microwave (600W for 30 seconds, additional 10 seconds if needed).Crack eggs into a bowl, whisk lightly, add sugar and mix quickly to prevent lumps.Add honey and mix well.Add melted butter and mix well.
Prepare the Batter
  • Add milk and mix thoroughly.
  • Add pancake mix and mix well, being careful not to let the powder fly everywhere. Adjust consistency with milk or water if needed.
Add milk and mix thoroughly.Add pancake mix and mix well, being careful not to let the powder fly everywhere. Adjust consistency with milk or water if needed.
Prepare the Batter

Step 2. Bake and Roll the Baumkuchen

  • Cut a 30cm piece of aluminum foil, fold in half, and wrap it around the handle of your whisk or your finger, creating a tube that matches the width of your frying pan.
  • Heat the frying pan with salad oil over medium heat.
  • Pour a thin layer of batter into the hot pan, spread evenly, and bake until browned. Add a little water or milk if batter becomes too thick.
  • Remove the browned edge of the first layer. Place the aluminum foil tube in the center.
Prepare the aluminum foil tube: Cut a 30cm piece of aluminum foil, fold in half, and wrap it around the handle of your whisk or your finger, creating a tube that matches the width of your frying pan.Heat the frying pan with salad oil over medium heat.Pour a thin layer of batter into the hot pan, spread evenly, and bake until browned. Add a little water or milk if batter becomes too thick.Remove the browned edge of the first layer. Place the aluminum foil tube in the center.
Bake and Roll the Baumkuchen
  • Roll up the first layer around the tube. Brush the open area with oil.
  • Pour another thin layer of batter over the rolled layer, ensuring to pour the batter underneath the core. Press down gently and bake until browned.
  • Repeat steps 11 and 12 until all batter is used, adjusting heat as needed to avoid burning. Roll the Baumkuchen when the surface bubbles and before it dries completely. Brush with oil after each roll.
Roll up the first layer around the tube. Brush the open area with oil. Pour another thin layer of batter over the rolled layer, ensuring to pour the batter underneath the core. Press down gently and bake until browned.Repeat steps 11 and 12 until all batter is used, adjusting heat as needed to avoid burning. Roll the Baumkuchen when the surface bubbles and before it dries completely. Brush with oil after each roll.
Bake and Roll the Baumkuchen

Step 3. Cool and Serve

  • Once all batter is used and the final layer is cooked, remove from heat.
  • Wrap the Baumkuchen tightly in plastic wrap and let it cool completely.
  • Remove the aluminum foil tube and slice the Baumkuchen to your desired width.
Once all batter is used and the final layer is cooked, remove from heat. Wrap the Baumkuchen tightly in plastic wrap and let it cool completely.Remove the aluminum foil tube and slice the Baumkuchen to your desired width.
Cool and Serve

Read more: Authentic Japanese Beef Sukiyaki Recipe - Easy & Delicious Hot Pot

Tips

  • Use butter; it's essential.
  • If you don't have honey, substitute with sugar.
  • Use non-stick aluminum foil for the core tube to make removal easier.
  • Add ingredients one at a time, mixing well after each addition to prevent lumps.
  • The dough should be spreadable but not too runny.
  • For a better Baumkuchen look, bake until it's slightly browner.
  • Roll the Baumkuchen just before it completely dries to ensure the layers stick together.
  • Pour batter under the core from the second layer onwards to ensure layers stick properly.

Nutrition

  • N/A

FAQs

1. Can I use a different type of pancake mix?

Yes! But stick to a standard mix without added ingredients like blueberries or chocolate chips. The flavor should be fairly plain.

2. How can I store leftover Baumkuchen?

Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It's best enjoyed at room temperature.


Making Baumkuchen at home doesn't have to be daunting; this simplified recipe proves it's achievable and delicious. Enjoy the rewarding process of creating this impressive dessert, and savor the delightful layers of flavor and texture. Now go forth and impress your friends and family with your newfound Baumkuchen-making skills!